In the rich tapestry of Indian flatbreads, Rice Bhakari — also called Chawal Bhakri, Tandul Bhakri, or Rice Roti — holds a special place as one of the most ancient and nourishing breads of the Indian subcontinent. Made entirely from rice flour and cooked on a hot iron griddle, this soft, thick flatbread has sustained generations of families across Maharashtra, Gujarat, Goa, and the Konkan coast. At Sukhadi Kitchen, we prepare our Rice Bhakari by hand using time-honoured methods, freshly made and delivered across the UK.

What Is Rice Bhakari?

Bhakari (also spelt Bhakri or Bhakhari) is a thick, unleavened Indian flatbread traditionally made from coarse grain flours. Unlike the thin, supple wheat roti of North India, bhakari is heartier, slightly thicker, and has a distinctive earthy flavour. The rice flour version — known widely along the Konkan coast and in coastal Maharashtra — is particularly soft, mildly fragrant, and naturally gluten-free, making it a wonderful choice for those with wheat sensitivities.

Regional Names for Rice Bhakari

Region	Local Name
Maharashtra (Konkan coast)	Tandul Bhakri / Chawal Bhakri
Goa	Pez Bhakri / Rice Roti
Gujarat (coastal)	Chawal ni Bhakri
Karnataka (Konkan)	Akki Rotti
Kerala	Pathiri / Rice Pathiri
UK / Diaspora	Rice Roti / Rice Flatbread

History and Cultural Significance

Bhakari has been a staple in western and central India for thousands of years, predating even wheat cultivation in many coastal regions. In areas where rice was the primary crop — the Konkan coast, coastal Maharashtra, Goa — rice flour naturally became the base for this daily flatbread. Historical records and oral traditions show bhakari was the bread of farmers, fishermen, and labourers, providing dense, slow-burning energy for long working days in the fields or at sea.

Unlike wheat rotis that required finer milling technology, rice bhakari could be made with minimally processed rice flour, ground at home using stone grinders. This made it deeply embedded in rural food culture. Festivals, harvest celebrations, and family gatherings in Maharashtra and the Konkan region traditionally feature bhakari alongside spiced lentils, chutneys, and seasonal vegetables.

Ingredients & Dietary Information

Naturally Gluten-Free

Rice Bhakari is made from rice flour, which contains no gluten. Unlike many gluten-free commercial products packed with additives, handmade Rice Bhakari contains just rice flour, water, and a pinch of salt — clean, simple ingredients. Please note that Sukhadi Kitchen is a home kitchen that also handles wheat products, so there may be trace cross-contamination.

Naturally Low in Fat

Made without oil in the dough itself and minimally cooked on a dry tawa, Rice Bhakari is naturally lower in fat than fried breads. It is a wholesome, satisfying flatbread made from whole grain rice flour.

Dietary Suitability

Rice Bhakari is vegan, vegetarian, gluten-free, and dairy-free — making it a versatile choice for many different eating styles. It pairs beautifully with lentil curries, vegetables, and chutneys.

How Is Rice Bhakari Made?

Making authentic Rice Bhakari requires skill and practice. At Sukhadi Kitchen, Parul follows the traditional Gujarati-Maharashtrian method passed down through generations:

Step 1 — Prepare the Dough

Fine rice flour is mixed with a pinch of salt. Hot or boiling water is poured in gradually and the dough is kneaded quickly while warm. The warmth is key — it gelatinises the rice starch slightly, giving the bhakari its characteristic soft yet firm texture. No oil or fat is added to the dough.

Step 2 — Shaping by Hand

Rice dough does not roll as easily as wheat dough — it can crack. The traditional method is to pat the dough flat by hand on a damp cloth or directly on the palm, gently rotating and pressing until a round, even disc forms. This hand-patting technique is a skill in itself and is what makes handmade bhakari unique.

Step 3 — Cook on a Hot Tawa

The raw bhakari is carefully transferred to a dry hot iron griddle (tawa) and cooked on medium-high heat. A few drops of water are sprinkled on top to create steam that cooks the bhakari through. It is flipped once the underside is firm and lightly golden, then finished directly on the flame for a slight char — the classic mark of an authentic bhakari.

Step 4 — Serve with Ghee

Fresh bhakari is served hot, often brushed with a generous knob of pure ghee. It pairs traditionally with pitla (besan gravy), chutneys, or simple dal.

Rice Bhakari in London & the UK

London has one of the largest South Asian communities in Europe, yet authentic handmade regional breads like Rice Bhakari remain hard to find outside of home kitchens. Most Indian restaurants and takeaways focus on the mainstream North Indian repertoire — naan, chapati, paratha — leaving regional Maharashtrian and Gujarati specialities largely invisible in the UK market. Sukhadi Kitchen fills exactly this gap, bringing genuinely handmade regional Indian breads to doorsteps across the UK.

Order Handmade Rice Bhakari from Sukhadi Kitchen

Sukhadi Kitchen is a pure vegetarian, home-made food business in London, run with love by Parul Dholariya. Every piece of Rice Bhakari is made fresh to order using traditional methods — no preservatives, no artificial additives, dispatched within 48 hours across the UK. Whether you grew up eating bhakari and miss the taste of home, or are discovering it for the first time, our handmade Rice Bhakari brings genuine regional Indian flavour to your table.

Browse our full Roti & Thepla collection →

Frequently Asked Questions About Rice Bhakari

Is Rice Bhakari the same as Rice Roti?

They are very similar — both are unleavened rice flour flatbreads. “Bhakari” is the traditional Maharashtrian and Gujarati term, while “rice roti” is used more broadly across India and in the UK diaspora context. Both refer to the same style of flatbread.

Is Rice Bhakari gluten-free?

Yes. Rice Bhakari is made from rice flour, which is naturally gluten-free. It is an excellent bread option for those with coeliac disease or gluten intolerance. Please note Sukhadi Kitchen is a home kitchen that also handles wheat products, so there may be trace cross-contamination.

How do I reheat Rice Bhakari?

The best way to reheat is on a dry tawa or frying pan for 1–2 minutes per side on medium heat. Sprinkle a few drops of water before covering briefly to restore softness. A microwave works too — wrap in a damp kitchen towel and heat for 30–40 seconds.

What do you eat with Rice Bhakari?

Traditional pairings include pitla (spiced gram flour gravy), sol kadhi (coconut and kokum drink), simple dal, green chutney, or plain yoghurt. In modern settings, it also pairs wonderfully with hummus or roasted vegetable curries.

How long does Rice Bhakari stay fresh?

Freshly made Rice Bhakari is best eaten on the day, but it stays good for 2–3 days when stored in an airtight container in the refrigerator. It can also be frozen for up to one month.

Can I order Rice Bhakari online in the UK?

Yes! Sukhadi Kitchen delivers handmade Rice Bhakari (Chawal Bhakri) across the UK. Orders are made fresh to order and dispatched within 48 hours. Visit our Roti & Thepla shop to place your order.

Conclusion

Rice Bhakari is one of India’s most underrated regional breads — naturally gluten-free, deeply nourishing, and steeped in centuries of coastal Indian culinary tradition. Whether you are Maharashtrian, Gujarati, Goan, or simply someone who loves authentic Indian food, this handmade flatbread deserves a place at your table. At Sukhadi Kitchen, we are proud to keep this tradition alive in London — one freshly patted bhakari at a time.